Peaches 'N' Cream Dessert

Peaches 'N' Cream Dessert

"'Since finding this recipe in the 1970's. I've used it several times each summer,' relates field editor Margery Bryan of Royal City, Washington. 'It's fabulous with the peaches grown in our area.'"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F; bake 25 minutes longer or until peaches are tender. Let stand 25 minutes before serving. Refrigerate any leftovers.


Read all reviews 8
Most helpful
Most positive
Least positive

This recipe is absolutely DELICIOUS. Just make sure to use very ripe peaches. I don't roll out the crust. It can just be pressed right into the pan.

So easy to make. I didn't bother peeling the peaches, as the skin cooks up. Also took note from previous reviewer and did not roll out crust - it comes together beautifully and presses in pan ...

I re-calculated for 6 servings. Made pastry and chilled for about thirty minutes before rolling. I lined an 8" x 8" glass baking dish with the pastry and baked for about 7 minutes at 350 degr...

I made this for the recipe group. I first have to say I'm a cook and not a baker so don't have as much experience in baking. I followed the recipe as written exactly except I just pressed the do...

Made for Recipe Group: 09, July 2011. This had good flavor and was quick to put together. I halved the recipe, but used a whole small egg in the crust and 3 peaches in the filling. Next time...

I followed the recipe exactly, but instead of assembling it in a 13x9 I divided it into 2 8" deepdish pans and reduced the baking time by 5 minutes. We loved it and the person I gave the second...

Fabulous recipe - delicious and makes a beautiful presentation. It is not too sweet and lets the natural lusciousness of the ripe fruit shine through. I made the recipe as stated with the exce...

This was very good! I did cut the sugar to 1/2 a cup since my peaches were sweet.

Other stories that may interest you